Pan-sauteed Steaks With Garlic-mustard Sauce - Bon Appeti Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: 6-oz boneless rib-eye steaks, (1 inch thick), excess fat trimmed
1 1/2 tsp: Coarsely ground black pepper,
2 tbsp: Vegetable oil,
3 tbsp: Minced garlic,
1/2 cup: Dry red wine,
1/2 cup: Canned beef broth,
4 tsp: Country-style Dijon mustard,
4 1/2 tbsp: Butter, cut into pieces
3 tbsp: Minced fresh parsley,
Directions:
Season steaks on both sides with salt. Rub pepper into both sides of
each steak. Divide oil between 2 heavy large skillets and heat over
medium-high heat. Add 3 steaks to each skillet and cook to desired
doneness, about 3 1/2 minutes per side for medium-rare. Transfer to
platter. Tent with foil to keep warm.
Divide garlic between skillets; saute 30 seconds. Divide wine between
skillets; boil until reduced by half, stirring up any browned bits,
about 1 minute. Combine contents of skillets in 1 skillet. Add broth
and mustard and whisk until blended. Boil until slightly thickened,
about 2 minutes. Remove skillet from heat. Add butter; whisk just
until melted. Season with salt and pepper. Spoon sauce over steaks.
Top with parsley.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
each steak. Divide oil between 2 heavy large skillets and heat over
medium-high heat. Add 3 steaks to each skillet and cook to desired
doneness, about 3 1/2 minutes per side for medium-rare. Transfer to
platter. Tent with foil to keep warm.
Divide garlic between skillets; saute 30 seconds. Divide wine between
skillets; boil until reduced by half, stirring up any browned bits,
about 1 minute. Combine contents of skillets in 1 skillet. Add broth
and mustard and whisk until blended. Boil until slightly thickened,
about 2 minutes. Remove skillet from heat. Add butter; whisk just
until melted. Season with salt and pepper. Spoon sauce over steaks.
Top with parsley.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp